This report contains an evaluation of the new foodservice concept designed and implemented at Fort Devens, MA. An existing short order line was redesigned to function as a fast service outlet with the added features of a new menu, take-out service, and extended hours. The objectives of the new concept were to increase Army enlisted meal participation rates, reduce waiting times and lines, and increase customer satisfaction. All aspects of the fast service operation including menu, equipment, cost, nutrition, and staffing are described in this report. Analyses of the data collected during the pre and post-test periods show of those surveyed, 82% stated that their satisfaction with the overall foodservice system had improved, while a 60% relative increase in service rates and a 13% relative increase in the meal attendance rate has been achieved. The positive effects upon the enlisted soldier achieved from the fast service concept indicate that this concept be accepted by Army foodservice. A final recommendation is that the Quartermaster School should develop a curriculum detailing fast service techniques and procedures.